Mr. Bijoy Writes

There are a few entrees that have always befuddled a great deal of this blog's readers. A few days ago, I asked people what these entrees were and how I could help make them easier or, in some cases, just how to make them at all. This is one of those entrees. It's an easy one, but you have to be quick about the steps! Enjoy! What ya need: 1 lb of extra-large or "Jumbo" shrimp, peeled and de-veined 1 pound (1 package) of cooked orzo 4 cloves of garlic, minced 3 shallots, minced 9 scallions, sliced 3 plum tomatoes, seeded and cubed (like in salsa) 2 cups of canned tomato sauce 2/3 cup of baby spinach leaves 1/3 cup of fresh, chopped parsley leaves Ok, so- In a large dutch oven, or soup pot, over medium-high heat, heat the oil and saute the garlic and shallots for 1 minute. Add the scallions and shrimp and cook for 30 seconds, without stirring. Add the tomato sauce and tomatoes, stir and cook for 2 minutes. Remove the shrimp from the sauce and set...

Here’s a really cool side-dish that is not only tasty, but fairly healthy. The spinach and mushrooms allow for a nutritional touch to a hearty dish. Have a great time with this and enjoy it! What ya need: 6 ounces of dried farfalle, also known as bow-tie pasta 1 tablespoon of  extra virgin olive oil 1 medium yellow onion, chopped well 1 cup of sliced portobello mushrooms, rinsed 2 cloves of fresh garlic, minced 4 cups of thinly sliced fresh spinach 1 teaspoon of fresh thyme 1/8 of teaspoon fresh ground black pepper 2 tablespoons of shredded Romano cheese Ok, so: Cook farfalle according to the directions on the box. Drain the water, but don’t rinse the pasta. In general, stop rinsing any pasta after cooking it. Well, unless the recipe calls for it. Grab a large skillet and heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and cook for 3 minutes, or until the mushrooms are tender. Stir in the spinach, thyme, and pepper and cook for 1 minute. Add th...

Here's a great, nutritious side dish for recipe for you. I learned how to make this when I was working at a small bistro in St. Louis. It has it's roots in Italian cuisine, but has evolved here in America. It's tasty, healthy, easy, and a perfect side dish for a weeknight meal. I hope you like it! What ya need: 6 cups of fresh cut broccoli florets 2 bunches of fresh green beans, left uncut 2 tablespoons of extra virgin olive oil 1 tablespoon of dried red pepper flakes 2 cloves of garlic, minced 2 tablespoons of freshly grated Romano cheese, if desired kosher sea salt, to taste Ok, so- Fill a large pot with water and bring it to a roiling boil. Season this water, once boiling, with a few pinches of sea salt. Now, fill a large bowl with ice water and set aside. Throw the broccoli in the pot of boiling water and let cook for 3 minutes. Immediately remove from the boiling water and toss it in the bowl of ice water to stop the cooking. Repeat the cooking and shock...